Scientists based in Japan have successfully 3D printed a hunk of wagyu beef complete with marbling. Proving that you wouldn’t need to slaughter a cow to enjoy your steak, Japanese scientists at the Osaka University have 3D-printed a cut of wagyu specialty meat through a technology called bio-printing. The scientists took stem cells from wagyu cows, and by isolating beef cells, they were able to figure out how the muscles, blood vessels, and fat should be arranged to form the specific structure. They then allowed the tissues to ravel in the form of a steak using 3D bioprinting, where cell structures can be layered to resemble real tissues in living things. Scientists believe that in the near future cultured meat can be produced that sharply resembles the real thing. Its origins from real meat also differentiate it from plant-based options, like those created by Beyond Meat and Impossible Foods.